MEXICAN DIP for vegetables
1 cup raw cashews
1/2 cup hot water
1- 5-ounce can diced green chilies
1 clove garlic
2 TBS nutritional yeast
1/2 teaspoon ground cumin
1 teaspoon ground chili
1/2 teaspoon kosher salt (more to taste)
1/2 cup hot water
1- 5-ounce can diced green chilies
1 clove garlic
2 TBS nutritional yeast
1/2 teaspoon ground cumin
1 teaspoon ground chili
1/2 teaspoon kosher salt (more to taste)
Set aside 1/3 of the chilies for the topping, or to mix in after the Queso is processed. Blend the rest of the ingredients on a high setting in you power blender until smooth & creamy. Mix in the remaining chopped chilies.
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